Italian Recipes - Garlic and Basil Pizzas

Ingredients     

• 1 recipe Garlic-Basil Pizza Dough

• Cornmeal

• 1 cup bottled roasted red sweet peppers

• 1/2 cup snipped fresh basil or 2 teaspoons dried basil, crushed

• 1 tablespoon olive oil

• 1 clove garlic, minced

• 4 ounces provolone or fontina cheese, shredded (1 cup)

• 4  ounces Asiago or Romano cheese, shredded (1 cup)

• 1 cup shredded mozzarella or Swiss cheese (4 ounces)

• 6 ounces thinly sliced Italian cappacola, Genoa salami, salami, pepperoni, summer sausage, or prosciutto, cut into thin strips; 1 cup cubed cooked ham or Canadian-style bacon; or 1 pound bulk Italian sausage, cooked and drained.

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Method:

1. Preheat the oven to 450°F. Divide Garlic-Basil Pizza Dough into six portions. Cover; let rest for 10 minutes.

2. Grease three very large baking sheets; dust with cornmeal. On each baking sheet, roll two dough portions into two circles 8 to 9 inches in diameter. Add more cornmeal as needed.

3. Cut roasted peppers into 1/4-inch-wide strips. In a small bowl combine roasted peppers, basil, the 1 tablespoon olive oil, and the garlic. In a medium bowl toss together provolone, Asiago, and mozzarella cheeses.

4. Spread some of the roasted pepper mixture evenly over each crust. Top with some of the meat. Sprinkle with some of the cheese mixture.

5. Bake pizzas, two at a time, for 8 to 10 minutes or until cheese is bubbly and crusts are golden brown. Cut into wedges. Serve while hot.

GARLIC-BASIL PIZZA DOUGH: In a large bowl combine 1 cup all-purpose flour; 2 packages active dry yeast; 2 cloves garlic, minced; 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed; and 1/2 teaspoon salt. Add 1 cup warm water (120°F to 130°F); 3 tablespoons olive oil; and 1 tablespoon honey. Beat on low speed of an electric mixer for 30 seconds, scraping bowl constantly. Beat for 3 minutes on medium speed. Stir in 1 1/2 cups whole wheat flour. Turn out on a lightly floured surface. Knead in enough all-purpose flour (1/4 to 1/2 cup) to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Place in a lightly greased bowl, turning once. Cover; let rise in a warm place until double in size (45 to 60 minutes). Punch dough. Turn out onto a lightly floured surface.